Zucchini Avocado And Jalapeño Tartine Recipes

TOMATO, ZUCCHINI AND AVOCADO SALAD

Steps:

• Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
• Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

ZUCCHINI, AVOCADO, AND JALAPEñO TARTINE

Steps:

• In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt.
• Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime.

ANDY'S JALAPENO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5x3-inch loaf pans.
• Whisk flour, white sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and powdered jalapeno pepper together in a bowl. Add vegetable oil, applesauce, and eggs to flour mixture; beat until until batter is smooth. Fold zucchini and fresh jalapenos into batter. Pour batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Transfer to a wire rack to cool.

MEXICAN ZUCCHINI CASSEROLE

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA TARTINE

Steps:

• Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.

ZUCCHINI NOODLES WITH AVOCADO PESTO & SHRIMP

Steps:

• Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
• Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.